Singapore’s regulatory approval of chicken cells grown in bioreactors is a landmark for the alternative proteins market, providing clean and cruelty-free meat and opening up opportunities for the mainstreaming of more alternative proteins.  As growing numbers of consumers are turn to plant-based proteins over meat and sales continue to rise, we consider what next for this thriving category. Our expert speakers will explore the latest science and technology being developed and the innovative new products coming to market.

10.00 - 10.30

Latest science and research developments in alternative proteins

Carole Bingley, Sr. Associate Principal Scientist Product and Ingredient Innovation, RSSL

10.30 - 11.00

Advances in fermentation enabled proteins

David Bucca, CEO, Change Foods


Back to meet the new technologies scaling up sustainable food production